I thought a nice cappuccino cake from the Mary Berry Baking Bible, and thought after such a busy weekend in London that something nice and simply would be a good start to the week.
started off well hubby has gone back to work the kids were happy doing there own thing so i got all the ingredients out ready for the bake
50g (2oz) cocoa powder
6 tablespoons boiling water
3 large eggs
50ml (2 fl oz) milk
175g (6oz) self raising flour
1 rounded teaspoon baking powder
100g (4oz) softened butter
275g (10oz) caster sugar
For the Filling and Topping
300ml (1/2 pint) double cream
1 teaspoon instant coffee
dissolved in 2 teaspoons hot water
a little cocoa powder or drinking chocolate
- Pre-heat the oven to 180c/Fan 160c/gas mark 4. Grease two 20cm 8inch tins and line the base of each tin.
- measure out the cocoa powder into a mixing bowl, add the boiling water and mix well until you have a paste, then add all the remaining ingredients to the bowl and beat until just combined don’t over beat.
- divide the cake mixture between the two tins and gently level off and bake in the pre heated oven for 25-30 minutes or until the cakes are well risen and beginning to shrink away from the sides leave to cool in the tin for a few minutes then turn out to a wire rack and peel off the parchment paper.
- To finish the cake, whip up the cream till it holds its shape and then stir in the dissolved coffee, use half the cream to fill the cake and spread the remainder over the top. Gently smooth the surface with a palette knife and finish with a dusting of cocoa or drinking chocolate.
Then eat and enjoy keep it in the fridge or eat on the day.